Sour Cream Chicken Enchilada Casserole

*ingredients :

° Half a cup of sour cream
° 1 can of heavy cream of chicken soup
° 1 can chopped green pepper
° 2 teaspoons onion powder
° 1 teaspoon garlic powder
° Salt and pepper to taste
° 4 cups shredded chicken
° 2 cups shredded mexican cheese
° 12 corn tortillas

* instructions :

The first step:
Shredded 4 cups of chicken, skinless only
Preheat oven to 350*
The second step:
Using a 9 x 9 baking tray, spray lightly with cooking oil
Put 6 corn tortillas as a bottom layer
Third step:
In a mixing bowl, combine the condensed cream of chicken soup, sour cream, green pepper, milk, onion powder, salt, pepper and garlic powder. mix well
Place a layer of shredded chicken on top of the tortilla
The fourth step:
Pour and spread half of the soup mixture over the chicken
Sprinkle half of the grated cheese with the Mexican mixture over the soup mixture
Fifth step:
Place the remaining 6 corn tortillas on top of the cheese,
Spread the rest of the shredded chicken over the tortilla
Sixth step:
Spread the rest of the soup mixture over the chicken
Sprinkle a cup of grated Mexican-style cheese over the soup mixture
Seventh step:
Bake for 40 minutes or until the cheese topping is hot, bubbling, and slightly golden brown
Take it out of the oven and leave it for 20 minutes
Eighth step:
Garnish with fresh chopped green onions, if desired
Served with fried beans and mexican rice